Celeriac Remoulade

Ingredients

• 2 teaspoon capers drained
• 2  celery root 
• 1 teaspoon dijon mustard 
• 2  egg yolks 
• 2 teaspoons flat-leaf parsley finely chopped
• 5  pickled cucumbers / gherkins drained finely chopped
• 1  juice of lemon 
• 120 ml olive oil (4 fl oz/. cup)
• 4 teaspoons peanuts finely chopped
• 4 servings sea salt and pepper black freshly ground
• 1 teaspoon citrus champagne vinegar 

Equipment

• bowl
• paper towels
• sauce pan
• knife
• whisk

Directions

1. Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface.Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl.
2. Cutthe celeriac into thin julienne strips and put them immediately into the lemon waterto prevent discoloration. Soak for up to 1 hour.
3. Bring a large saucepan of water to the boil and add the remaining lemon juice.
4. Drainthe celeriac and add to the boiling water. After 1 minute, drain and cool under coldrunning water. Pat dry with paper towels.
5. To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl.
6. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until themixture begins to thicken, then add the remaining oil in a very thin stream. Seasonand, if necessary, thin with a little warm water.
7. Fold the celeriac strips into the remoulade and chill for 2–4 hours. Stir in the finelychopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanutsbefore serving.
8. From Le Petit Paris by Nathalie Benezet. Photographs by Jacqui Melville. The moral rights of Nathalie Benezet to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 198
9. First published in 2013 by Hardie Grant Books.